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Stir-fried chicken and avocado salad

This is an excellent main dish salad, combining stir-fried strips of chicken and bacon in a hot piquant dressing with creamy avocado and sweet cherry tomatoes. It is perfect for when the weather starts to get cooler but you still want to eat a healthy salad.

Reader's Digest

Ingredients

3 tablespoons extra virgin olive oil

2 cloves garlic, cut into slivers

300 g skinless chicken breast fillets, cut into strips

2 tablespoons honey

1 tablespoon balsamic vinegar

1 tablespoon wholegrain mustard

150 g bacon slices diced

salt and pepper

Tomato and avocado salad

2 baby cos lettuces, separated into leaves

1 2/3 cups (50 g) watercress sprigs, tough stalks discarded

2 ripe avocados

Juice of 1/2 lemon

250 g cherry tomatoes, halved

1 small red onion, thinly sliced

Preparation

First prepare the salad. Put the lettuce and watercress in a large wide salad bowl. Peel and thickly slice the avocados and toss with the lemon juice to prevent discoloration. Scatter the avocados, tomatoes and red onion on top of the lettuce and watercress. Set aside.

Heat the oil in a large frying pan, add the garlic and stir for just 30 seconds or so until softened.

Toss in the strips of chicken and stir-fry for 2–3 minutes or until they change colour.

Add the honey, vinegar and mustard, and stir to mix well. Add the diced bacon and stir-fry for a further 1 minute or until it is cooked.

Season to taste. Spoon the chicken mixture over the salad. Toss together, then serve immediately with crusty bread.

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